Description
Experience a Mediterranean-inspired treat that combines the natural sweetness of ripe bananas with the hidden moisture of shredded zucchini for an incredibly tender crumb. These golden-brown muffins are perfectly spiced with cinnamon, offering a nutritious yet indulgent start to your morning.
Ingredients
- 1 cup shredded zucchini, squeezed of excess liquid
- 1.5 cups all-purpose flour
- 2 large ripe bananas, mashed
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
- Prepare the zucchini by shredding it finely with a box grater, then squeezing it firmly in a clean kitchen towel to remove as much liquid as possible.
- In a large glass bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate medium bowl, combine the mashed bananas, sugar, eggs, vegetable oil, and vanilla extract until glossy and smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to over-mix.
- Gently fold in the squeezed zucchini shreds until evenly distributed throughout the batter.
- Divide the batter into the muffin liners and bake for 22 to 26 minutes until a toothpick comes out with just a few moist crumbs.
- Cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.
Notes
To ensure the lightest texture, avoid over-mixing the batter once the wet and dry ingredients meet. Using room temperature eggs will help the batter emulsify more effectively, while thoroughly squeezing the zucchini prevents the muffins from becoming soggy or sinking in the middle during the cooling process.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean